Black Pepper Bacon and Ray's Sausage
- Black Pepper Bacon:
- 12 slices thick-cut black pepper bacon
- Ray's Sausage:
- 2 pounds medium to mild breakfast sausage, see Cook's Note*
In a large skillet or griddle, brown black pepper bacon until crisp and remove to paper towels.Sausage:
In a large skillet or griddle, brown sausage and remove to paper towels.
Serve bacon and sausage together with your other favorite breakfast foods.
*Cook's Note: I like butcher shop homemade sausages, such as the kind made at Ray's Butcher Shop in Savannah.
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